Pete Evans

Ingredients

• 4 tablespoons coconut oil
• 1 large onion, diced
• 4 garlic cloves, crushed
• 2 teaspoons garam masala
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander (cilantro)
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1–2 pinches of cayenne pepper (optional)
• 1 teaspoon ground turmeric
• 3 tablespoons tomato paste
• 1 teaspoon sea salt
• 2 tablespoons lemon juice
• 1 x 400 ml can coconut cream
• 700 g (25 ounces) chicken thigh fillets, cut into bite-sized pieces
• coriander (cilantro), to serve
• cauliflower rice, to serve